Creamy, light and fluffy with just the right amount of butter, cream cheese, white chocolate and sugar to create a buttercream that pipes beautifully. The texture is like mousse and it tastes just like White Chocolate Cheesecake!
- ½ cup (1 stick/113 grams) salted butter, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- 1 1/3 cups (8 ounces/226 grams) fine-quality all-natural white chocolate chips, such as Guittard® Choc-Au-Lait™ Vanilla Milk Chips
- 2½ cups (300 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese; beat until fully incorporated. Add vanilla and lemon juice and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Cover work bowl and set aside while melting the white chocolate chips.
- To Melt the White Chocolate Chips: Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium heat. Place white chocolate chips into medium sized metal bowl (or heatproof glass bowl) or top pan (insert) of a double boiler set. Place over hot water (but, not hotter than 160ºF) over medium-low heat and melt, stirring constantly.
- Do not allow water to touch the bottom of the metal bowl, glass bowl or top pan (insert) of the double boiler as this could scorch the chocolate. Do not allow the chocolate to get too hot and be sure no moisture gets into the melted chocolate or it could seize up (become grainy, very thick and unworkable). Carefully remove the bowl or top pan (insert) of the double boiler from the heat; stir until the chocolate is completely melted and smooth. Cool slightly, stirring often, to ensure a smooth consistency.
- Add melted white chocolate to creamed butter and cream cheese mixture; beat until fully incorporated and smooth. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined, smooth and fluffy while scraping down sides of bowl as necessary, about 2 minutes.
- Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
- Yield: Makes about 5 cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 20 to 26 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
IMPORTANT: Do not melt the white chocolate chips by direct heat in a saucepan on range cooktop or in microwave oven. Both of these methods were tested using the finest quality white chocolate chips, Guittard® Choc-Au-Lait™ Vanilla Milk Chips. The best and only method to use for this recipe is the double-boiler method as indicated in the recipe. Doing otherwise will cause the melted white chocolate chips to become a thick, unworkable mass.
Chopped white chocolate may be substituted in an even swap at 8 ounces or 226 grams for the white chocolate chips.
If not using immediately, the buttercream can be kept at room temperature up to 1 day when covered tightly, refrigerated for up to 1 week in an airtight container or frozen up to 2 months if well wrapped. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
Cook Time above simply means Active Time for preparing buttercream.
Original Recipe Source: WickedGoodKitchen.com
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